Peanut Butter & Chocolate Cupcakes

Method for Cupcakes 10 Preheat oven to 160°C. Line two 12 capacity muffin pans with paper cases.

Combine the chocolate sour cream and milk in a small saucepan over low heat. Cook whilst stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside to cool.

Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, until just combined. Stir in the vanilla essence.

Add the flours and cocoa powder and stir until just combined. Add the melted chocolate mixture and stir to combine. Fold in the chocolate chips and spoon evenly among the lined muffin pans.

Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and transfer to a wire rack to cool.

Peanut Butter Icing Method 10 In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, (roughly 2 to 3 minutes).

Add the peanut butter and beat until thoroughly blended, then add the dissolved coffee and vanilla essence and give it a good stir.

Icing the cupcakes once they have cooled completely Method for Chocolate Drizzle 10 In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter and butter. Cook, whisking often, until the chocolate is melted and the mixture is smooth. Stir in the brewed coffee (or if your feeling lazy 1 tsp of the fine instant coffee would do the trick) and sherry.

Use while still warm to drizzle on cupcakes